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Forel met Hollandaise saus (trout with Hollandaise sauce)

Trout is a delicious freshwater fish that tastes utterly sublime with a rich, creamy Hollandaise sauce.

Ingredients:

For the fish:

4 trout (of approx. 200 grams each)
2 cups of dry white wine
1 small leek
1 lemon
2 sprigs of parsley
A sprig of celery leaf
A pinch of salt

For the Hollandaise sauce:

100 grams of butter
1 tablespoon of vinegar
2 eggs
1 tablespoon of lemon juice
A pinch of salt and white pepper
Cayenne pepper

trout with Hollandaise sauce

Preparation:

Cut the leek into thin rings and finely chop 1 sprig of parsley and a sprig of celery leaf. Pour 2 litres of water and the dry white wine into a large saucepan and add the leeks, parsley, celery and salt, and bring to the boil. As soon as the liquid is boiling, add in the trout and gently poach on a low heat for about 8 minutes or until tender. Meanwhile, prepare the Hollandaise sauce according to our recipe: “Hollandaise sauce – the international sauce with a decidedly Dutch twist“. Now remove the trout from the pan using a draining spoon and allow to drain before placing onto a flat dish. Cut the lemon into slices and arrange around the fish, along with a sprig of fresh parsley. Serve with the Hollandaise sauce, new potatoes and a tomato salad.

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